Spicy Cajun Seafood Boil

Name: Spicy Cajun Seafood Boil
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: Cajun seasoning mix, divided (see ingredients below); 3 lb. Tasteful; 1 head garlic, cloves separated and peeled; 1 large onion, quartered; 3 lemons, halved; 1 lemon, quartered (for serving); ¼ c. salt; 8 small sweet red peppers; 3 jalapeño peppers; 1 package (14 oz.) smoked sausage, cut into 3" pieces; 3-4 cobs sweet corn, cleaned; 4-5 lbs. live crawfish, rinsed thoroughly; 2 lbs. shrimp; 2 lbs. mussels; 1 stick unsalted butter; 2 tbsp. smoked paprika; 2 tbsp. cayenne pepper; 1 tbsp. celery salt; 2 tbsp. garlic powder; 1 tbsp. onion powder; 1 tbsp. black pepper; 1½ tbsp. salt

Make this Cajun seafood boil recipe for anyone who loves hot and spicy foods!

Prep15 minutes

Cook50 minutes

Total Time1 hour 5 minutes

Serves6

Course Dinner

Variety Fav(s) Ruby Sensation®, Seafood Boilers

Cook Type Stove Top

Dish Type Comfort, Party Food

Season Spring, Summer

Bite Size 3-Bite

Ingredients

Cajun seasoning mix, divided (see ingredients below)
3 lb. Tasteful
1 head garlic, cloves separated and peeled
1 large onion, quartered
3 lemons, halved
1 lemon, quartered (for serving)
¼ c. salt
8 small sweet red peppers
3 jalapeño peppers
1 package (14 oz.) smoked sausage, cut into 3" pieces
3-4 cobs sweet corn, cleaned
4-5 lbs. live crawfish, rinsed thoroughly
2 lbs. shrimp
2 lbs. mussels
1 stick unsalted butter

Cajun Seasoning Mix

2 tbsp. smoked paprika
2 tbsp. cayenne pepper
1 tbsp. celery salt
2 tbsp. garlic powder
1 tbsp. onion powder
1 tbsp. black pepper
1½ tbsp. salt

Instructions

Fill a four gallon stockpot ⅔ full with water and bring to a boil over high heat. In a small bowl, combine all of the Cajun seasoning ingredients and set aside. To the stockpot, add potatoes, garlic, onion, 6 lemon halves, salt and half of the seasoning mix. Cover and bring to a boil. Reduce heat to medium-low and cook for 10 minutes.
Add peppers, sausage and corn and bring to a boil; cook for an additional 5 minutes. Add crawfish and return to a boil. Add shrimp and mussels and cook for 5-8 minutes more, or until mussels open and shrimp turn color. Remove from heat and drain.
Add the other half of seasoning mix and butter and toss together. Cover the stockpot and let it steam for a few minutes. Serve with fresh lemon wedges.